Joy Of Coconut

Let's Cook

1. Step 1.

   Toast: 2 ½ cups shredded unsweetened coconut

2. Step 2.

   Once toasted to your liking, transfer to a bowl and add: 1 cup light corn syrup; 1 tablespoon coconut oil

3. Step 3.

   Stir well and let stand for 1 hour for the coconut to absorb the corn syrup. Line an 8-inch square baking pan with parchment paper or foil. Temper: 12 ounces milk chocolate

4. Step 4.

   Pour half of the chocolate into the lined pan and keep the remaining half warm. Transfer the pan to the refrigerator and let firm up for 15 minutes. Evenly spread the coconut mixture over the hardened chocolate. Starting ½ inch from the top left corner, push halfway into the coconut filling at 1-inch intervals: 64 whole roasted almonds

5. Step 5.

   so the almonds are lying flat. Pour the remaining tempered chocolate over the top of the nut filling. Place in the refrigerator for 30 minutes to set the chocolate. Unmold the slab, let it sit at room temperature for 10 minutes, then carefully cut it (between the almonds) into 1-inch squares. Serve immediately or store.